Written down by hand in my family cookbook is this almond ring recipe from my Aunt Jill. I remember loving it as a kid and now it still stands the test of time and is stinking great. Marius also grew up eating Dutch Boterkoek and admits this one is pretty great too.
I love to serve this with tea as a quick treat or to have on hand for quick guests. It freezes super well as it's a sturdy cake (almost like a shortbread cookie) so just wrap it up nicely and stick it in the deep freeze.
Because it is heavy on butter, you'll get a lovely browned crust around the edge that is really the perfect texture. A quick, light egg wash makes all the almonds stick, giving it another layer of crunch.
I did test this using King Arthur Gluten-Free Measure for Measure flour blend, and it works great. I wouldn't hesitate to use your favourite all-purpose gluten-free blend.
You can use a springform for easy removal and cutting, but I don't usually have trouble using a pie tin either.
JIll Ross' Almond Ring
Ingredients
- ⅔ cup soft butter
- 1 cup sugar
- 1 ½ teaspoons almond extract
- 1 egg
- 1 ½ cup flour*
- ½ teaspoon baking powder
- ⅓-1/2 cup slivered or sliced almonds
Instructions
- Preheat oven to 350F.
- Cream butter, sugar, and almond extract together.
- In a separate bowl, beat an egg well with a fork and then scoop out 1 tablespoon and reserve.
- Add in flour and baking powder and spread into a 9” round greased pan (either springform or pie plate).
- Spread reserved egg on top, followed by the almonds, enough to cover the top nicely.
- Bake for 20-30 minutes, or until gently browning around the edges.
- Let cool a bit then slice and serve. Excellent for days.
Notes
- *This recipe has been tested with wheat flour and with King Arthur Gluten-Free Measure for Measure flour. It should work nicely with any cup-for-cup gluten-free flour blend you usually use.
- This cake freezes well.
Wendy
I love it, it's the closest I've found to a memory. 🙂 I made it with a smidge of lemon flavouring and no almonds due to a nut allergy.
kateschat
Yum that sounds amazing!
becnerdy
Does the rest of the egg go into the wet ingredients?
kateschat
Yes
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I made this and it was flat and more cookie like . What did I do wrong ?
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Did you put it into a spring form pan?
Abby
I have made this recipe several times, it's SO delicious! I've made it gluten free by subbing King Arthur Measure for Measure, but note, it does take 2-6 more minutes than written to fully bake to the center. This is so, so good! It's a quick and lovely treat to whip up for any occasion and it freezes beautifully. 10/10 recommend!!!
Cindy Vanderpol
Yummy boeterkoek!
Gloria DuQuette
I’ve made a similar cake called a “Swedish visitors cake” but I do think this one is much better. I don’t mind the lemon in the other recipe I’ve tried but I’ve never thought to leave it out. I much prefer it without, like this. Also much more buttery! ?
Jeanne
Recipe was very easy to follow. I put in freezer so it's ready for the holiday gatherings. I think about having it everyday.
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I can understand, it's hard to resist this almond ring!